Rigatoni Ala

Name: Rigatoni Ala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Ingredients: cups rigatoni pasta (3/4 lbs.): 4; cloves of garlic – minced: 2; can of diced tomatoes: 1 (28 ounce); tbsp vodka: 3; cup fresh parmigiano reggiano (grated): 1/2; cup fresh parsley, chopped: 1/4; tbsp heavy cream: 3; tbsp extra virgin olive oil: 2; tsp red chili flakes (add more if you like more spice): 3/4; tsp kosher salt: 1/2; tsp ground black pepper: 1/2

Features:

Cuisine:

50 mins
Serves 4
Easy

Ingredients

4 cups rigatoni pasta (3/4 lbs.)
2 cloves of garlic – minced
1 (28 ounce) can of diced tomatoes
3 tbsp vodka
1/2 cup fresh parmigiano reggiano (grated)
1/4 cup fresh parsley, chopped
3 tbsp heavy cream
2 tbsp extra virgin olive oil
3/4 tsp red chili flakes (add more if you like more spice)
1/2 tsp kosher salt
1/2 tsp ground black pepper

Originated in the 1970s, Vodka Rigatoni is an American-Italian fusion dish, with spicy and sharp flavours. What makes this dish very interesting is the vodka used to make the sauce.

Vodka rigatoni is prepared with a rich tomato sauce that uses vodka as an emulsifier; don’t worry! The alcohol evaporates while cooking, leaving behind a sharp acidic flavor. This sauce might not get you drunk, but it does make your mouth water with just its aroma.

Try this easy and quick sauce with this recipe today; it will surely leave you asking for more.

Health Benefits

Tomatoes are rich with plenty of minerals and vitamins. They are known to prevent multiple gastrointestinal disorders, heart diseases and even cancer. They are abundant in Vitamins K1, B9, C and Potassium.

The dish also contains plenty of carbohydrates which are helpful in increasing energy levels. It is also incredibly beneficial for body builders and underweight people, who would like to bulk up and build more muscle.

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How to Make Rigatoni Ala

Fill a large pot with water, season with 2 tsp. of salt and bring it to a boil.
Meanwhile, heat a large saucepan over medium high heat, add garlic and red chili flakes and fry until both are aromatic and start to sizzle (around 30-45 seconds)
Add tomatoes with their juice and vodka to the pan and bring it to a boil.
Reduce the heat to a low flame, cover pan with a lid halfway and let the sauce simmer for 10-15 minutes or until sauce reduces by 25%.
Add the sauce to a blender and blend it to a smooth consistency and pour it back in the saucepan.
Add cream, Parmigiano reggiano, salt, pepper, parsley and red chili flakes to the sauce: stir and let it simmer on low heat for 5 more minutes.
Meanwhile add rigatoni to the boiling water and cook it for 10-12 minutes, or according to the package instructions.
Drain the pasta and add it to the sauce and increase the heat to a medium flame and stir to combine well (around 1 minute).
Serve while hot with more parmesan sprinkled on top.

Trivia

Did you know about the Vodka Belt? It is a belt of countries where vodka is one most highly consumed alcoholic beverages. The countries include Russia, Hungary, Belarus, Ukraine, Poland, Slovakia, and all Baltic and Nordic countries.